Pecan Shortbread Cookies
These dense, crumbly pecan shortbread cookies are buttery, nutty, and perfect for holiday cookie plates or afternoon tea. They store well and are easy to make.
Ingredients
For the Dough
- 10 tablespoons unsalted butter, softened about 1 1/4 sticks
- 1/2 cup confectioners' (powdered) sugar
- 2 teaspoons vanilla extract
- scant 3/4 teaspoon kosher salt
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1 egg yolk beaten for egg wash
- 1/4 cup demerara or turbinado sugar for rolling
- 3/4 cup chopped pecans
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Spread the pecans on a baking sheet. Toast for 5 minutes, then cool completely.
- In a mixer, beat the softened butter, confectioners’ sugar, vanilla, and kosher salt until smooth. Scrape the bowl as needed.
- Add the flour and mix until the dough just comes together. Fold in the cooled toasted pecans by hand.
- Turn the dough onto a lightly floured surface. Shape it into a log about 2 inches in diameter. Wrap in plastic and chill for 1 hour.
Baking
- Line baking sheets with parchment. Preheat the oven to 350°F again if needed.
- Whisk the egg yolk with a teaspoon of water. Brush the chilled dough log lightly with the egg wash. Roll the log in turbinado sugar so it’s evenly coated.
- Slice the log into rounds about 1/2 inch thick. Place the slices on the prepared baking sheets, spaced about 1 inch apart.
- Bake 18–20 minutes, until the edges are a light golden brown. Rotate the pans once if your oven browns unevenly.
- Let cookies cool on the pans for a few minutes, then transfer to a rack to cool completely.
Notes
For cleaner slices, chill the log until very firm and use a sharp knife dipped in hot water between cuts. Cookies can be served with a strong black tea or espresso.